Roasted Garlic and beetroot soup
Vibrant, hearty, and bursting with flavour.
Servings
4
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesIngredients
500 g beetroot (chopped into large chunks)
1 bulb garlic (chopped in half)
1 large potato (chopped into large chunks the)
1 large carrot (cut into quarters lengthwise)
1 onion (cut into quarters)
A light spray of rapeseed oil
1 litre of low salt vegetable stock
A pinch of black pepper
4 tbsp low fat yogurt
Directions
- Turn the oven on and preheat to 200°C / Gas Mark 6.
- Place the vegetables in a single layer on a baking tray. Lightly spray with the oil and toss them with your hands.
- Roast the vegetables in the oven for 40 minutes.
- Check the vegetables. Remove any that are cooked through. The beetroot and potatoes may need longer than the onions and garlic. Cook for another 10 minutes or until everything is cooked through.
- Put the vegetables and the stock in a saucepan, bring to the boil and simmer for 10 minutes.
- Transfer the soup to a blender and blend until smooth. You may need to do this in batches. Alternatively, use a stick/immersion blender.
- Divide the soup between 4 bowls and serve with each one topped with a swirl of low fat yogurt.
